Recipe by razzle dazzle
I've learned this recipe from a friend from Mexico. I don't eat menudo, because the tripe or pig's feet made me nauseous. She always celebrated with this soup and I can eat everything in it without being grossed out! It's very delicious and everyone always get seconds or thirds! Don't forget to garnish! I add lots of lemon juice to my bowl and a dash of salt.
Top Review by amy.carrizosa
This has been my "go to" recipe for authentic flavor and preparation! My husband is Mexican and I am always trying to recreate dishes her grew up with. One ingredient I always add to this is a can of green enchilada sauce. It adds a depth of flavor we love! I have made both rojo and verde style pozole but the verde is our favorite. Great recipe here!!!
- 680.38 g pork shoulder
- 2 garlic cloves, peeled
- 14.79 ml cumin powder
- 1 onion, chopped
- 2 garlic cloves, chopped
- 29.58 ml oil
- 2.46 ml black pepper
- 2.46 ml cayenne
- 29.58 ml california chili powder
- 14.79 ml salt
- 1.23 ml oregano
- 946.36 ml canned white hominy, drained and rinsed
- 709.77-1182.95 ml pork broth, from cooking pork shoulder
- 236.59 ml canned diced green chilis (optional)
- 2 whole fresh jalapenos, chopped (optional)
- 3 whole ancho chilies, seeded and stemmed (garnish) (optional)
Directions See How It's Made
- This recipe requires a simple prep.
- Prepare the onion, peel the garlic, chop the onion, peel and chop the 2 garlic cloves, chop the green chilies and jalapenos if you are using them and get the hominy drained and rinsed.
- I boil my ancho chilies in a separate small pot for the garnish part(read below).
- Now you are ready to cook.
- Place the meat in a large saucepan and just cover with lightly salted water.
- Add 1/2 chopped onion, the 2 cloves peeled garlic, pepper, cumin, and oregano.
- Bring to a boil over medium heat, skim off any foam that rises, reduce heat, cover and simmer for 45 minutes.
- Remove meat and broth, reserving both.
- Saute the remaining chopped onion and garlic in oil until translucent.
- Add the remaining spices, stir for a minute.
- Cut the reserved pork into 1 inch cubes and add to the pan.
- Stir in the canned hominy, pork broth (if there is not enough pork broth, add chicken stock, I like to add it anyway for flavor, about 2-4 cups, eyeball the amount you like), green chilies and jalapenos (optional).
- Cook at a simmer, covered, for 45 to 60 minutes until the meat and hominy are tender.
- If necessary, cook for up to an additional 60 minutes until the chilies and onions are well blended into the broth.
- Degrease the stew, taste for salt, and serve in soup bowls.
- This is a delicious recipe and well worth the effort to make.
- Garnishes that are always served with are:.
- lots of lime/lemon wedges.
- sliced radishes.
- chopped cilantro.
- Shredded cabbage(not red).
- fresh/ packaged fried corn tortillas.
- When my ancho chilies are soft from boiling(takes about 15 minutes), then i put them in the blender with 1 1/2cups of water, 1 clove of garlic and about 2 tablespoons diced onion, and about 1 tablespoons of salt and pepper. I blend this thin, then strain it to get the liquid separated from its "pulp". I throw the pulp into the soup for the flavor i like but you can discard if too spicy for you. The remaining liquid you put in a serving dish for guests to add in their own bowl, if desired. Beware! It's HOT!